Changes of unique flavor substances and metabolic pathway brought by Lacticaseibacillus rhamnosus WH. FH-19 fermented milk during fermentation and storage stage: HS-SPME-GC-MS and HPLC-MS-based analysis
Feng Lü, Jingxia Yang, Li‐Ping Sun, Xiaoyan Zhu, Xiaoyan Zhu, Wei Lan, Guangqing Mu, Xuemei Zhu, Xuemei Zhu
Topics & Concepts
ChemistryFermentationFlavorFood scienceGas chromatography–mass spectrometryChromatographyHigh-performance liquid chromatographyMass spectrometryProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques